This lighter take on creamy, cheesy chicken and green chile enchiladas is low-fat and low-calorie but high in taste.
Skinny Creamy Chicken Chile Enchiladas
This lighter take on cheesy green chile chicken enchiladas is low-fat and low-calorie but high in taste.
Author: Cara Borromei
Recipe type: Main Dishes, Meat and Poultry
- 3 tbsp. butter
- ½ medium onion, chopped
- 3 cloves garlic
- 3 tbsp. flour
- 2 c. chicken broth or stock
- 2 tsp. salt
- 1½ tsp cumin, divided
- ¼ tsp. cayenne pepper
- 2 - 4 oz. cans diced green chiles
- 2 c. (2 - 8 oz. containers) fat-free Greek yogurt, divided
- 2 c. (8 oz.) shredded chicken (I used approximately half of a rotisserie chicken)
- ½ tsp. garlic powder
- 2 c. 2% milk or fat-free sharp cheddar cheese, shredded
- 1 c. 2% milk or fat-free Monterey jack cheese, shredded
- 6 - 10 in. flour or corn tortillas
- Preheat oven to 350 degrees.
- Prepare the sauce by melting the butter in a medium non-stick saucepan over medium-high heat.
- Once butter is melted, add onion, Cook for 2-3 minutes or until onion is slightly translucent.
- Add garlic. Saute for 2 more minutes.
- Slowly whisk in flour, stirring constantly. Reduce heat to medium-low and continue stirring for 2 minutes until the roux mixture is completely smooth and bubbling slightly.
- Slowly pour in chicken broth/stock.
- Stir in salt, 1 tsp. cumin, and cayenne pepper.
- Raise heat to medium-high and bring the sauce to a boil.
- Add green chiles and cook until sauce is slightly thickened. Remove from heat.
- Cool sauce for 10 minutes, then mix in 1½ c. Greek yogurt. Set sauce aside.
- In a separate bowl, prepare the chicken mixture by folding shredded chicken into remaining ½ c. Greek Yogurt, remaining ¼ tsp. cumin, and the garlic powder.
- In another bowl, combine both cheeses. Reserve about ⅓ of the cheese mixture to use for the topping.
- Prepare a 9"x13" baking dish by pouring in 1½ c. of the sauce and spreading evenly along the bottom.
- Lay a tortilla on a plate or other flat surface. Scoop ⅙ of the chicken mixture into the middle of the tortilla, arranging it so that it bisects the tortilla but does not stretch past 1 inch from the sides.
- Add about ⅙ of the original cheese mixture on top of the chicken.
- Fold the sides of the tortilla over the mixture, and then roll up from the bottom until you've made a burrito-like roll-up.
- Place enchilada, rolled-side down, into the baking dish.
- Repeat with the other 5 tortillas.
- Pour remaining sauce over enchiladas.
- Sprinkle reserved cheese over enchiladas.
- Bake enchiladas for 20 minutes.
- Turn oven to broil and bake for another 2-3 minutes to brown the cheese.
- Cool for 5 minutes and serve with Mexican Rice.